How to make spinach and feta quiche with sweet potato crust

If you're looking for a dish that tastes as good as it looks, you'll love this spinach and feta quiche. This lighter take on the classic dish uses healthy sweet potatoes as a substitute for the traditional buttery crust. Low-fat milk and fresh spinach give this meal a burst of flavor and nutrients.

Check out the simple recipe below, and don't forget to watch the video at the end to see how delicious the crust looks.

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Spinach and feta quiche with sweet potato crust

Cooktop Cove

Spinach and feta quiche with sweet potato crust

4-6

30 minutes

40 minutes

1 hour, 10 minutes

1½ pounds sweet potatoes, peeled and thinly sliced

2 5-ounce bags baby spinach

4 cloves garlic, minced

1 onion, small diced

2 tablespoons olive oil

5 eggs

1/4 cup low-fat milk

1 cup shredded mozzarella cheese

1/2 teaspoon paprika

1 teaspoon salt

Pepper to taste

1 cup crumbled feta cheese

Preheat oven to 375 degrees Fahrenheit.

Lightly coat a baking dish with olive oil. Spread the sweet potato slices in a layer, overlapping each other and building up. Do this to make a 1/2-inch crust. Also layer them up the sides, cutting the slices to fit as necessary. Using a brush, lightly coat the sweet potatoes with olive oil.

Bake the sweet potato crust for 10 minutes. Set aside to cool.

Put a large saute pan on high heat. Add olive oil. When olive oil is hot, add the onions and garlic, cooking until translucent. Add the spinach and cook just until wilted.